Baked Penne with Sweet Italian Chicken Sausage and Red Wine

We picked up some chicken sausage at the grocery store because it sounded like a more exciting version of a typical healthy chicken breast entrée- but I had no clue how to use it! So, I found this recipe on al fresco’s website and thought it sounded good. And guess what? It was real good.

4. Bring a large pot of water to boil, cook pasta according to package directions.
5. Saute onion and garlic in remaining olive oil over medium high heat, add mushrooms and rosemary.

6. Cook for about 5 minutes and then add the tomatoes, wine and sausage. Simmer for about 5 minutes, and season with black pepper as needed.

7. Toss pasta and sauce together. Spread half of the pasta mixture in the baking dish. Dot with spoonfuls of ricotta and then cover with the rest of the mixture. Cover with aluminum foil and bake for 20 minutes.

8. In a small bowl, combine parmesan and breadcrumbs.
9. Remove dish from oven, then top with parmesan & breadcrumb mixture. Place in oven, uncovered until top is brown about 10 minutes.